Chicken Tortellini Noodle Soup

This Chicken Noodle Soup is extra special because it uses tortellini instead of plain old egg noodles. It's such a simple, homemade soup recipe but you will love all the flavors coming together. A secret ingredient takes it to the next level!

Ingredients

2 Tbsp
oil

1 cup
peas, thawed from frozen

Pepper, to taste

1 Tbsp
soy sauce

1
bay leaf

1 Pound
skinless, boneless, chicken breast

4 cup
chicken stock

1
garlic bulb, minced

1 cup
celery, cubed

1 cup
carrots, cubed

1 cup
onions, chopped

1 Pound
cheese filled tortellini (thawed if from frozen)

Directions

In a large dutch oven or pot, heat the oil over medium-high heat. Add the onion, carrot, celery and garlic and sauté for a few minutes until fragrant and starting to soften.

Add the stock and the raw chicken. Season with the bay leaf, soy sauce and pepper. Bring to the boil, then reduce to a simmer and cook until the chicken is done, about 10-15 minutes.

Remove the chicken from the soup. Shred with two forks and add back to the pot. Bring to the boil again, add the peas and the tortellini and cook for 2-3 minutes or until done. Remove the bay leaf before serving.